Roasted Carrots with Maple

The first time I made these roasted carrots, I was skeptical about the maple and cumin combination. Something about sweet maple syrup with earthy cumin seemed like it might clash. But when they came out of the oven, fragrant and glossy with those caramelized edges, I understood what all the fuss was about. My husband, who usually tolerates carrots at best, went back for thirds.

Last autumn, I brought these to a Friendsgiving potluck alongside the usual mashed potatoes and green bean casserole. The platter was empty before dinner even officially started. Two different people asked for the recipe while still chewing their first bite. Now they are my go-to whenever I need a side dish that looks impressive but requires almost zero active cooking time.

Ingredients

• 1 lb carrots, peeled and cut: I have learned that uniform thickness is more important than the shape you choose, whether sticks or rounds
• 2 tbsp olive oil: This helps the maple glaze coat every surface evenly and encourages proper caramelization
• 2 tbsp pure maple syrup: Real maple syrup matters here because imitation syrup lacks that deep, complex sweetness
• 1 tsp ground cumin: Freshly ground cumin from whole seeds makes such a difference in aroma and flavor intensity
• 1/2 tsp sea salt: A finishing salt works beautifully here to enhance the natural sweetness
• 1/4 tsp freshly ground black pepper: Freshly cracked pepper adds little sparks of heat that balance the maple
• 2 tbsp chopped fresh parsley and 1 tsp toasted sesame seeds: These add color and a nutty finish that makes the dish look restaurant worthy

Instructions

Preheat your oven to 425°F and line a baking sheet:

This high temperature is what creates those beautiful caramelized edges that make roasted vegetables so irresistible

Toss the carrots with olive oil, maple syrup, and spices:

Use your hands to really massage the glaze into every nook and cranny of the carrots for even coating

Spread in a single layer on the baking sheet:

Crowding the pan will steam the carrots instead of roasting them, so give them room to breathe

Roast for 25 to 30 minutes, turning halfway:

You will know they are done when they are tender and have these gorgeous golden brown crispy bits

Transfer to a platter and garnish:

Sprinkle the parsley and sesame seeds right before serving so they stay vibrant and fresh

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These carrots have become my secret weapon for converting vegetable skeptics. There is something about that combination of sweet and smoky that makes people forget they are eating something healthy. I have started making double batches because leftovers rarely make it through the night.

Choosing the Best Carrots

I have found that thinner, younger carrots roast more evenly and develop better flavor than thick woody ones. If you can only find large carrots, cut them into thinner pieces so they cook through before the glaze burns. Farmers market carrots with their tops still attached often have the sweetest flavor.

Making Ahead

You can cut the carrots and whisk together the glaze up to a day in advance. Store them separately in the refrigerator and toss together just before roasting. The carrots actually benefit from that extra time in the fridge as it helps them dry slightly for better caramelization.

Serving Suggestions

These pair beautifully with roasted chicken, grilled salmon, or as part of a mezze platter with hummus and warm pita. The sweetness also balances perfectly with spicy main dishes. They are excellent at room temperature too, making them great for buffets.

• Add a pinch of chili flakes if you enjoy heat with your sweet
• Squeeze fresh lemon juice over the carrots right before serving for brightness
• Try honey instead of maple syrup for a different floral sweetness

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Simple ingredients transformed into something extraordinary, that is what I love most about this recipe. Hope it becomes a staple in your kitchen too.

Recipe FAQs

→ How do I ensure the carrots roast evenly?

Cut carrots into uniform sticks or rounds and spread them in a single layer on the baking sheet to promote even roasting and caramelization.

→ Can I adjust the flavor profile of the glaze?

Yes, adding a pinch of chili flakes or cayenne pepper to the glaze adds a spicy kick without overpowering the natural sweetness.

→ Is it better to peel the carrots before roasting?

Peeling is recommended for a smoother texture, but well-washed carrots with thin skins can be roasted with skins on for extra nutrients.

→ What can I use as a garnish to enhance taste and presentation?

Chopped fresh parsley and toasted sesame seeds provide color contrast, fresh herbal notes, and a subtle crunch to the dish.

→ How long should the carrots be roasted?

Roast at 425°F (220°C) for about 25–30 minutes, turning halfway through until carrots are tender and edges are caramelized.